WARM GRAPEFRUIT WITH GINGER-SUGAR
Sweetly broiled grapefruit is a specialty at my bed-and-breakfast. In addition to serving it at breakfast or brunch, it also makes a fabulous light snack or dessert. -Stephanie Levy, Lansing, New York
Provided by Taste of Home
Time 15m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- Preheat broiler. Cut grapefruit crosswise in half. With a small knife, cut around the membrane in the center of each half and discard. Cut around each section to loosen fruit. Place on a baking sheet, cut side up. , Mix ginger and sugar; sprinkle over fruit. Broil 4 in. from heat until sugar is melted, about 4 minutes.
Nutrition Facts : Calories 85 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CRYSTALLIZED OR CANDIED GINGER
Crystallized ginger can be served with espresso and cake or champagne and fruit, coated in bittersweet chocolate and rolled in hazelnuts or macadamia nuts. It can be chopped or julienned to use in or as a garnish for pastries, pumpkin pies, stewed fruits cookies, and many other desserts. Store in an airtight container in a cool and dark place.
Provided by lperejma
Categories Desserts Candy Recipes
Time 1h25m
Yield 10
Number Of Ingredients 3
Steps:
- Cut ginger into 2-inch pieces and slice lengthwise into 1/8-inch slices. Score ginger slices by pricking with a fork.
- Toss ginger with sugar in a bowl.
- Combine ginger-sugar mixture and water in a large skillet or wok; bring to a simmer. Reduce heat and cook, stirring occasionally, until sugar melts into a syrup and starts to crystallize, about 1 hour. Continue stirring until syrup is mostly crystallized and ginger comes together in a pile in the center of the skillet and very little syrup drains out; remove from heat.
- Toss ginger slices gently to cool and separate from excess sugar. Spread slices out on a tray to cool and dry.
Nutrition Facts : Calories 177.2 calories, Carbohydrate 45 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.5 g, SaturatedFat 0.1 g, Sodium 3.7 mg, Sugar 40.4 g
CRYSTALLIZED GINGER
Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy. Also try: Morenatural health remedies from James Wong's "Grow Your Own Drugs"
Provided by Martha Stewart
Yield Makes about 8 ounces
Number Of Ingredients 2
Steps:
- Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
- Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
- Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
- Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.
GINGERED CREAM CHEESE GRAPES
Yield Makes 30 grapes
Number Of Ingredients 4
Steps:
- In a bowl cream together the cream cheese and the ginger. Put 1 teaspoon of the mixture in the palm of one hand and roll it around a grape, using both palms to coat the grape completely. Coat the remaining grapes in the same manner and on a wax-paper-lined tray chill them for 15 minutes. Roll the cheese-coated grapes in the pecans coating them completely, and chill them until the coating is firm.
STUFFED GRAPE LEAVES WITH EGG-LEMON SAUCE BY SY
One of my all-time favorite Greek Dishes! The Egg-Lemon Sauce and squeezed lemon wedges really makes this dish delicious! If you can't find ground lamb you can just use ground beef. Further, I sometimes use ground turkey! However if you do, you need to make sure this dish is cooked throughly.
Provided by SkipperSy
Categories Lamb/Sheep
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 22
Steps:
- GRAPE LEAVES DIRECTIONS: Sauté onions and celery with 1 tablespoon butter, until wilted In a big bowl add ground meat, onion and celery, rice, mint, parsley, pine nuts (optional) and salt & pepper; mix well!
- Remove grape leaves from the jar and open up onto a big plate.
- Remove one leaf (the bigger the better) and place onto a flat surface; with the shiny side down.
- Place a small amount of the filling toward the stem side of the leaf and then roll up (tuck in the left and right side as you roll) toward the top of the leaf.
- Make sure you do not put to much filling in each one.
- Then place them in a Corningware dish or sauce pan as noted below.
- In a large Corningware dish (or saucepan) grease the bottom with a little oil and then line the bottom with some of the smaller grape leaves.
- Place some of the smaller grape leaves in the dish/pan.
- Put into the dish/pan the rolled grape leaves and arrange in layers with each grape leaf close together.
- Add chicken stock, juice of 1 lemon, dry wine and remaining tablespoons of butter.
- In order to prevent the grape leaves from opening up during cooking, place a small flat Corningware plate on top of the grape leaves.
- Then place the Corningware glass cover upside down and onto the small flat plate.
- Cook, simmer on a low heat for about 1 hour.
- While cooling make the Egg-Lemon Sauce; See directions below.
- Place several grape leaves on a dish and then pour some of the hot Egg-Lemon Sauce on top.
- Serve with lemon wedges on the side.
- EGG-LEMON SAUCE DIRECTIONS: Lightly beat 2 egg yolks with 1/4 cup water.
- Squeeze juice from 2 lemons and add water for a total of 3/4 cup liquid.
- Add salt.
- Heat oil in a small pan and then add the cornstarch stirring; add a little of the lemon juice/water to prevent it from becoming lumpy.
- Next add a little of the lemon juice/water until smooth, then gradually add all the liquid and continue stirring until smooth.
- Remove from the heat for about 1 minutes.
- Then gradually add the beaten egg yolks stirring/whisk until smooth (Keep in mind that heating will cause the eggs to set, which you don't want to do).
- NOTE: The next day the grape leaves will taste even better, when heated up in a frying pan and then served with the Egg-Lemon Sauce.
- Or Microwave the grape leaves with some of the Egg-Lemon Sauces on top, prior to heating.
Nutrition Facts : Calories 176, Fat 10.8, SaturatedFat 4.1, Cholesterol 50.6, Sodium 661.9, Carbohydrate 10.7, Fiber 0.5, Sugar 1.1, Protein 8
GINGERBREAD CAKE WITH LEMON GLAZE
If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and lightly flour a 9-inch square baking pan.
- Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.
- Stir sugar, molasses, oil, and egg into flour mixture until just combined.
- Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.
- Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
- Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.
- Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 57.5 g, Cholesterol 20.7 mg, Fat 13.1 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 1.8 g, Sodium 384.4 mg, Sugar 35.2 g
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